[2Jp01-11] 資源循環、嚥下、咀嚼機能、食品物性

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Jp08] Emulsifying properties of medium-chain triglycerides (MCTs) and the colloidal factors determining the functionality

*Haruki Iwase¹, Daisuke Isaka², Kannzi Aoyagi², Humito Tani¹, Kentaro Matsumiya¹ (1. Graduate School of Kyoto University, 2. Nissin Oilio)

Keywords:

emulsion,MCT,Interfacial chemistry,egg yolk,sodium caseinate